Purple carrot cake

We had more purple carrots in our garden than I thought, so I decided to make a yummy carrot cake.

Serves: 8
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

• 225g soya milk
• 50g oil
• 225g brown soft sugar
• 275g self-raising flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of salt
• 200g purple carrot, peeled and grated
• 100g sultanas
• 50g walnuts, chopped
• 100g icing sugar
• 3-4 tbsp hot water

Instructions

1. Preheat the oven to 180˚C / 350˚F / gas mark 4. Line two 7″ cake tins with parchment paper.
2. In a large bowl, stir together the soya milk, oil and sugar.
3. Sieve the flour, bicarbonate of soda, cinnamon and nutmeg into the same bowl. Add the salt. Stir well.
4. Stir in the carrot, sultanas and walnuts.
5. Pour the batter into your lined cake tins. Bake in the oven on the same shelf for 25-30 minutes until a skewer inserted in the centre comes out clean.
6. Leave to cool for 10 minutes before removing from the tins.
7. In small bowl, add the icing sugar. Gradually stir in the hot water to form drizzleable icing.
8. Spread half the icing on top of one of the cakes. Place the other cake on top, then spread the remaining icing on top.

Nutritional information
Each slice approximately contains:

• Calories: 428 kcal
• Fat: 10.8g
• Carbohydrates: 76.0g
• Protein: 5.6g